Crock Pot Butter Chicken

Crock Pot Butter Chicken makes any night feel comforting, especially when it’s this creamy, rich, and full of cozy spice. I’ve been making this recipe for a while now and probably cook it more often than I should. Why? Because it couldn’t be simpler to throw together, it’s SO flavorful, and it reheats beautifully, so I can always have some ready when the craving hits. …Which for me is pretty much every weeknight. 😏

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Slow-cooked chicken in a buttery, spiced tomato sauce turns out tender, flavorful, and miles better than takeout every single time.

Why You’ll Love This Recipe

There’s something truly special about a good butter chicken recipe. It’s creamy, flavorful, and unbelievably easy to make in the crock pot.

Tender chicken: Slow cooking makes the chicken soft, juicy, and perfectly coated in the sauce.

Rich, creamy flavor: A buttery tomato base with a touch of cream makes every bite velvety smooth.

Hands-off cooking: Just toss everything in the slow cooker and let it do the magic.

Restaurant-quality at home: The taste rivals your favorite takeout but with simple, fresh ingredients.

Family-friendly: The mild spice and creamy sauce make it a hit for everyone.

Perfect leftovers: The flavors deepen overnight, making it even better the next day.

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Ingredients

For the Chicken Marinade:

• 2 pounds boneless, skinless chicken thighs (or breasts, cut into bite-sized pieces)
  
• 1 cup plain Greek yogurt
  
• 2 tablespoons lemon juice
  
• 1 tablespoon minced garlic
  
• 1 tablespoon grated ginger
  
• 1 tablespoon garam masala
  
• 1 teaspoon turmeric
  
• 1 teaspoon ground cumin
  
• 1 teaspoon paprika
  
• ½ teaspoon chili powder
  
• 1 teaspoon salt
  

For the Sauce:

• 2 tablespoons butter
  
• 1 tablespoon olive oil
  
• 1 medium onion, finely chopped
  
• 2 tablespoons tomato paste
  
• 1 can (14 ounces) crushed tomatoes
  
• 1 cup heavy cream (or coconut cream for dairy-free)
  
• 2 tablespoons brown sugar
  
• 1 teaspoon garam masala
  
• ½ teaspoon ground coriander
  
• ½ teaspoon cumin
  
• ½ teaspoon salt (adjust to taste)
  
• Fresh cilantro, for garnish
  

Optional Add-ins:

• A pinch of cayenne for extra heat
  
• A drizzle of honey or cream at the end for balance
  
• Fresh lime juice before serving for brightness
  

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Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, mix yogurt, lemon juice, garlic, ginger, and spices. Add chicken and coat well. Cover and refrigerate for at least 1 hour, though overnight gives the best flavor. This step helps tenderize the chicken and infuse it with deep, warm spice.

2. Prepare the Slow Cooker

Grease the crock pot lightly with butter or oil. Add the marinated chicken to the bottom. Stir in tomato paste, crushed tomatoes, and butter. You can also toss in the onions here for extra sweetness as they slow cook.

3. Let It Cook

Cover and cook on low for 6 hours or high for 3 hours until the chicken turns tender and flavorful. Give it a gentle stir halfway through if you can.

4. Add the Cream and Final Touches

Once the chicken is cooked, stir in the heavy cream and brown sugar. Let it cook for another 15–20 minutes uncovered on low until the sauce thickens. Taste and adjust seasoning if needed.

5. Serve and Enjoy

Garnish with fresh cilantro, and add a swirl of cream or a small cube of butter on top. Serve it hot over rice or with warm naan for a comforting, complete meal.

Tips & Variations

• Make it lighter: Use half-and-half or coconut milk instead of heavy cream.
  
• Boost the flavor: Toast your spices in butter before adding to the slow cooker for extra depth.
  
• Add vegetables: Throw in peas, spinach, or even cauliflower for a twist.
  
• Control the heat: Use less chili powder for a mild version or add cayenne for spice lovers.
  
• Meal prep friendly: This dish freezes beautifully and reheats without losing flavor.
  

Serving Suggestions

Crock Pot Butter Chicken pairs beautifully with basmati rice, naan, or even couscous. The creamy sauce soaks into rice perfectly, while warm bread helps scoop up every drop.

When I make it for guests, I like to serve it with a side of cucumber raita, fresh salad, and roasted potatoes. It turns into a full, comforting meal that feels both homely and special. A sprinkle of cilantro and a drizzle of cream just before serving make it look as good as it tastes.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine, though thighs stay juicier during slow cooking.

Can I make this without dairy?

Absolutely! Use coconut yogurt for marinating and coconut cream in the sauce for a dairy-free option.

How spicy is this dish?

It’s mild with just a gentle warmth. You can always increase or reduce chili to suit your taste.

Can I make it ahead of time?

Yes, it stores well for up to 4 days in the fridge. The flavors deepen the next day, making it even better.

Can I freeze it?

Definitely. Store cooled butter chicken in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

How can I thicken the sauce?

Let it simmer uncovered for 10–15 minutes, or add a small spoon of tomato paste or cream.

Final Thoughts

Crock Pot Butter Chicken is everything you want in a comfort meal: rich, creamy, and full of warm spices that make every bite satisfying. The slow cooker does all the hard work while you get to enjoy the aroma filling your kitchen.

I love how this dish brings restaurant-level flavor to a simple weeknight dinner. It’s easy, forgiving, and always delicious. Once you make it, you’ll understand why it’s one of those recipes you keep coming back to again and again.